Ingredients
- 3 large potatoes (peeled, julienned)
- 2 medium onions (thinly sliced)
- 1 large green chili (thinly sliced)
- 1 cup spinach (chopped)
- ¼ cup fresh coriander leaves (chopped)
- 1 cup chickpea flour (besan or gram flour)
- 2 tablespoons dried fenugreek leaves (methi)
- 1 tablespoon cumin seeds
- 2 tablespoons coriander seeds (slightly crushed)
- 1 tablespoon red chili flakes
- 1 teaspoon red chili powder
- salt (to taste)
- water (as required)
- oil (for deep frying)
Instructions
- In a large bowl, combine potatoes, onions, green chili, spinach, coriander leaves, chickpea flour, dried methi leaves, cumin seeds, coriander seeds, red chili flakes, red chili powder, and salt. Mix well.
- Gradually add water to form a thick batter. Avoid adding too much water, the mixture should not be runny (watch the video above).
- Heat oil in a deep pan over medium flame. Drop spoonfuls of the mixture into the hot oil and fry until golden brown and crispy.
- Sprinkle with chaat masala and serve hot with green chutney and tamarind (imli) chutney. Enjoy! And remember “COOKING IS EASY!”
Video
Notes
- You can also add vegetables like eggplant, bell peppers (capsicum), or cauliflower.
- The key to extra crispy pakoras is using minimal water.
- Do not fry on low heat, as it will make the pakoras soggy and oily.